Mark McGrath's key ingredient recipe from Heat 2 of MasterChef 2014
Ingredients
- 1 rib eye steak
- 200 ml red wine
- 200 ml beef stock
- 2 banana shallots
- 100 g mixed mushrooms
- 1 garlic clove
- 120 g butter
- 150 ml double cream
- 2 celeriac
- 2 small beetroots
- 3 stems of tenderstem broccoli
- 2 springs of rosemary
- 1 bay leaf
- olive oil
- 1 tblsp pink peppercorns
- 1 tblsp szechuan pepper
- 15 g horseradish
- black pepper
- 75 ml milk
Method
- Preheat the oven to 180°
- Wrap the 2 beetroots, spring of thyme and 1 tbsp’s of salt in oil + place in the oven for 80 minutes
- Finley chop the mushrooms, shallots + garlic clove
- Melt a knob of butter in a pot with a tbsp. of olive oil + gently fry the shallots, mushrooms + garlic until softened + browned
- Add the wine, bring to the boil, simmer + reduce by half
- Do the dame with the stock
- Strain the sauce through a sieve and put back on heat
- Whisk in 40g of butter bit by bit to emulsify it
- Add 50ml of cream + whisk to bring together
- Season this with a lot of black pepper (1 ½ tbsp.)
- Chop the celeriac into 2cm cubes + gently sweat in a knob of butter until softened but not browned.
- Add the milk and simmer for 15 minutes
- Place in a blender + blend until smooth adding about 75ml of cream until smooth + season
- Blanch the broccoli for 4 minutes until tender
- Coat the meat in the ground peppers + fry for about 5 minutes per side until browned
- Rest for about 5 minutes
